Before I do so, a few announcements and a delicious recipe. First and foremost, I cannot continue without mentioning the most important event of the day: the birth of my fifth nephew, baby Tom, who arrived safely into the world this afternoon. Hoorah for you, little Tom (...and for you, big sister).
Secondly, do check out the round-up of last month's Sugar High Friday. What a great selection of local sweet treats, a global tour of regional specialties brilliantly and thoughtfully compiled by Johanna, The Passionate Cook.
Thirdly, congratulations to Nick at The Tracing Paper for setting up the brilliant FeedReel on Food and Drink enabling us to keep track of all the latest posts from the many fabulous UK food and drink bloggers. Great initiative, Nick!
I'm also thrilled to be part of both the UK Food Bloggers Association and the Foodie Blog Roll. You'll find links to both on the right.
Anyway, on with the recipe. A gorgeous ice cream terrine swirled with raspberry purée and bits of crunchy meringue. Dreamy. No need for an ice-cream machine, this looks (and tastes) impressive but is pretty easy to make. I made double the quantity to make two terrines, meaning I have one in the freezer ready to whip out at an impromptu gathering. Friends will be amazed when I produce it from thin air at a moment's notice (...or so I hope).
The recipe came from an old issue of BBC Good Food. Click here for the original. Or follow my version below.
100g golden caster sugar
284ml pot double cream
2 meringue shells (shop bought and not home-made. Home made tend not to be crisp enough - they need to be completely dry and crunchy)
1. Push the raspberries through a fine wire sieve into a bowl. This will take a fair bit of effort - you want to extract the maximum juice/pulp. Discard the pips.
2. Line a 1 litre loaf tin with cling film.
3. Whisk the eggs and sugar in a heatproof bowl over a pan of simmering water until the mixture has doubled in size. This is easiest with an electric hand whisk...
6. Drizzle the raspberry purée in zigzags over the creamy mixture.
7. Pour the gloriously rippled mixture into the loaf tin and then place in the freezer for a minimum of 4 hours. 8. Turn out 15 minutes before serving and allow to soften a little. Decorate with further raspberries and serve in slices.